Buckstop is more than just a great Southern barbecue saloon. It's a friendly neighbourhood hangout where everyone, if they don't know your name, at least remembers your face.
by Emily Peterson When I was a kid, before I realized culinary school was an option, or that I'd end up a chef and a culinary instructor myself, before I even gave too much thought to food beyond that I enjoyed it, my aunt showed my brother and I "The Secret Life of Plants." Now out of print, this documentary featured an original score by Stevie Wonder and the science behind plants and their feelings.
First appeared on Food Riot, by Jesse DooganI often hear people describe cooking for one as depressing, and, while I usually nod sympathetically, I have almost never found that to be the case. (I do admit to finding it to be sometimes exhausting. Did you know that I expect to eat dinner every single day?
"Things are different now," Anthony Bourdain wrote in the preface to the paperback edition of his debut memoir, 2000's
When this restaurant was Elaine's, the food was beside the point. Think of the scene in "Manhattan" that took place there, in which Mariel Hemingway tells Woody Allen she needs to leave their double date early because she has an exam the next day. It’ . . .
Co-authored with Lee Glenn Above Seattle's Palace Kitchen is the home of one of the most successful food empires in America, a nerve center for over 15 restaurants and specialty food brands created by Chef Tom Douglas. This warehouse-like space, its exposed brick walls, wooden trusses and arched windows, contain whimsical art and nick-knacks, which adorn every corner, expressing a very happy place. In the corner of the space that acts as his office, Tom is perched, arms waving, hands gesticulating, holding forth to the group surrounding him. At 6'3", Tom is a bit intimidating.
Ham and Easter go hand in hand. If you'd like to make your family meal a bit more snazzy this year, these two ham recipes are a good place to start.
Everyone loves some good food porn every now and then. Lurpak, a Danish butter company, has just taken food porn to new heights -- to outer space, to be exact. In an ad for Lurpak's new "Cooks Range" line -- which looks like a collection of oils, butters and sprays from the video -- the company takes viewers to the final frontier. Your kitchen will never look the same.
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Put an egg on it. It's such a compelling last-dash move that there's even a quirky food and literary quarterly named for the idea. But that egg, topping a bowl of rice or grits, toast or greens, is usually soft-cooked or fried, its yolk running, all the better for mingling and sopping.
A contender for the world's worst tourism advert has emerged from Singapore
Anthony Bourdain's food and travel show takes viewers inside 'The Mind of a Chef.'
Chris Schlesinger and John Willoughby favour spice rubs over marinades.
Your grandma and I are not so different.
Here was the problem: I needed dinner ready by 7:15 p.m. But I was going to be out of the house for the two hours before that.
C hef Michael Friedman's cavatelli dish is a study in ivory. When it shows up at your table at the Red Hen in Bloomingdale, you might expect something simple and soothing, but quick-braised sauerkraut and a mustard-spiked mascarpone add bursts of brightness.
The chef wanted to make a version that tasted like the original but was good for you. She reduced the calories from 562 to 214 and the total fat from 31 grams to just under 10 grams in the dish that marries two fast-food favourites without sacrificing flavour and wowed everyone with the result.
It turns out that eating butter, cream, egg yolks, fatty meats, and full fat cheese is no worse for our hearts than olive or canola oil, according to a recent study published by Dr. Rajiv Chowdhury and his colleagues in the Annals of Internal Medicine (1). Maybe Paula Deen was right all along: We should be eating fried butter, cream, and cheese-laden casseroles, as well as egg yolk and whipped cream-stuffed desserts. This article appears to vindicate Ms.
These crunchy potatoes have a lovely citrus kick
The perfect way to roast lamb for Easter Sunday, with an easy jelly to serve alongside
From a kettle that keeps warmer for longer to fuel-free cooking: Sarah Lonsdale puts the best new energy-saving gadgets to the test
In any artistic medium, the most compelling stories exploit contrast as a narrative device, and Narcissa -- John Fraser's slow-cooked playground in The Standard East Village hotel -- is a restaurant cleaved in two. To the right, a dining room adjacent to the host station is a hyp...
Dinner and a show: That has been the point at Benihana since its first restaurant opened in Our Year of the Beatles, 1964. But who knew that any John, Paul or Georgina could don an apron, step behind a griddle and throw down for a night?
From Nicole Richie leaving the corner store with a sackful of kale smoothies or Beyoncé trying the lemonade master cleanse, it seems like juice is everywhere right now.
A monstrosity of a grill is upon us.
When it comes to rotisseries and vegetable slicers and dicers, no one sells them like Ron Popeil.
When it comes to rotisseries and vegetable slicers and dicers, no one sells them like Ron Popeil. The ubiquitous TV pitchman has made millions of viewers drool over rotisserie chicken during the years he's been hawking his wildly popular cookers. But now Popeil is trying to sell something a little richer: [...]
Part cookbook, part survival guide, part handbook for basic life skills, it's difficult to set Modern Pioneering into any one category.
She advocated 'buy local' long before the mantra became popular
New Fremont restaurant mixes tasty, affordable barbecue staples with blues music, giving the Tri-City area perhaps its best option for Southern food and ambience.
Shovel grilling began, so legend goes, with a rancher in the Australian outback who had lamb (no shortage of that in Australia) and a campfire, but no grill grate to position over it. So he sterilized the blade of shovel in the hot flames, arranged lamb chops seasoned with salt and pepper on it (and why not chopped fresh garlic and rosemary, too?), and grilled the lamb on the spade thrust directly into the fire.
Celebrating St. Patrick's Day starts with a steaming dish of corned beef and cabbage. Watch Chef Cheryl Dent prepare the classic Irish meal in the KD101 test kitchen using a slow cooker. Celebrating a holiday never looked so easy.
With just a hint of spring in the air, after this long, long winter, are you thinking of the barbecue?
While many Canadians are itching to fire up the grill after a long, cold winter, they may be in for an unpleasant surprise, as beef prices throughout North America have hit a record-high.
Manitobans looking forward to BBQ season should brace themselves. The price of meat is going up.
The future of plastic bottles might very well be doomed, and a sleuth of improvements to our environment, our health, and our behaviors could be coming soon. The newly invented packaging, which perhaps someday will replace the gazillions of water bottles that fill our rubbish, comes straight from science fiction, or at least something not yet seen in our everyday lives. Ooho! is a thin membrane made of eatable brown algae, akin to a gelatinous double layer. It's actually the water inside that gets transformed on its outer form by a culinary process known as spherification.
Jo Lusted was challenged by some foodie friends to create a healthier and tastier version of a fat-laced and sodium-laden junk food favourite: bacon double-cheeseburger pizza.
New Orleans chef and restaurateur John Besh will co-star in the new Spike network series "Hungry Investors," in which restaurants compete for investor cash.
Broccoli is a strong vegetable that can withstand spicy flavours
When Yotam Ottolenghi opened his first high-end delicatessen in London's Notting Hill neighborhood in 2002, he had a problem with his vegetables. If you're familiar with his work, you know how shocking this is. Because today, the Israeli-born chef's reputation rests largely on his deft hand with vegetables. He first rose to fame in the UK as the author of a widely read column in The Guardian all about vegetarian cooking.